Creamy chocolate cheesecake lightened with cottage cheese for extra protein. Rich, satisfying, and guilt-free.
# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tbsp coconut oil or melted butter
03 - 1 tbsp unsweetened cocoa powder
04 - 1 tbsp maple syrup
→ Filling
05 - 2 cups low-fat cottage cheese
06 - 3/4 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/2 cup granulated sugar or sweetener of choice
09 - 1/2 cup unsweetened cocoa powder
10 - 1 tsp vanilla extract
11 - 1 tbsp cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled
→ Topping
13 - 2 tbsp Greek yogurt
14 - 1 tbsp honey or maple syrup
15 - Dark chocolate shavings for serving
# Step-by-Step Directions:
01 - Preheat oven to 340°F. Line base of 8-inch springform pan with parchment paper.
02 - Mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into pan bottom. Bake for 8 minutes, then set aside.
03 - Blend cottage cheese until completely smooth, about 1-2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky.
04 - Pour filling over cooled crust. Smooth top. Bake for 35-40 minutes until center is just set but slightly wobbly. Turn off oven, crack door, and cool inside for 1 hour.
05 - Remove from oven and refrigerate for at least 3 hours until fully set. Spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings before serving.
